Cousin's wedding

[Clint]

I've been nominated to be the head BBQ chef & in the line at my Cousin's wedding.

Maybe 15-30% of the guests will have had my BBQ before @ my parties but there'll be the other side of the family and others that haven't.

Not really sure the menu yet, we're thinking pulled pork, shredded chuck, a couple of spiral sliced hams, and who knows what else.

I think they're expecting ~100 people. I'm kind of thinking it might be best to cook everything in advance & have some people heat it & serve it since that's not really my thing..... I guess that'd limit my potential to F things up, & allow some others to get creative.

It's going to be held a couple of hours away from my home at a friend's ranch, we're going to be there for a couple of days before the wedding so we'd have time to cook things onsite but I'm not sure I want to cook everything onsite - maybe just smoke the hams or some chicken or whatever else...

How do I get myself into things like this

 

[Monty House]

Chuck Rolls are serious. I like it.

 

[Chris Bjork]

100 people is a nice size. Id have fun with it and dont get stressed out. there is no reason you cant do butts and chuckie ahead of time, vacuum pack and freeze. then you will just need a couple roasters filled with water and put the bags in to reheat and roasters to serve out of. Chicken may prove to be difficult depending on your grill set up but a pair of hams would also be super stress free.

good luck and take pics!

 

[Bill W. Michigan]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How do I get myself into things like this

</div></BLOCKQUOTE>

Probably your a darn good cook and people know it. Enthusiasm might have a little to do with it too! Good Luck I second the Chuck Roll along with the Pulled Pork but then you always have someone who doesn't eat red meat.

 

[Clint]

Thanks peeps

So I picked up the first load, 6 butts, roughly 45#.

I'm thinking of doing 3 per rack on my 18.5" wsm starting late Friday night, & then doing another similar load w/ chuck the following weekend, or maybe Saturday night, depending on how things go I guess.

The pork was $1.89/#, I kind of expected $.99/# but it's been a while since I've done pulled pork.

...I guess I should've called ahead, just called on the chuck pricing. Here in SLC, UT it's $2.96/# per case, roughly $1 more per # when just purchased in Cryo, so I could've saved some $$ on the pork shoulders. O'well, live and learn

I'm wondering if it'd be a good idea to stick with a single rub (Jane's) per meat, or if I should do a couple per. Kind of guessing one rub for the pork & one for the beef (bigger badder beef rub most likely, tamed down slightly if there's heat).

 

[K Kruger]

I'd do one rub per meat type; one for the butts, one for the beef. If you go with spiral hams they are already cooked, of course, so that gives you additional leeway. Even smoking/reheating them is simple as they only need to get warm, not cook, so much the better. You could rub and/or glaze those.

Have fun.

 

[Hank B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
I'm wondering if it'd be a good idea to stick with a single rub (Jane's) per meat, </div></BLOCKQUOTE>Hi Clint,
I would. I would also have a couple different sauces to go with the meat when you serve it. People get some choices without complicating your work. And I always get a kick out of the ones who say "no sauce, I just want to taste the meat."

Good luck with your Big Smoke!

 

[Clint]

updating thread to include Kevin's finishing sauce so it's easy for me to find when I'm rushed. ...thanks again guys. I'll update the thread w/ pics (hopefully!) and progress.

 

[Clint]

1st 3 butts off @ ~22 hours, guess the lid temp was accurate (<225, prolly average 210F).

Since they're going to be frozen and saved until October 1st (2 weeks) I pulled each ~7# butt one at a time and packed into 3 foodsaver bags. I made sure my kitchen was very clean, I filled my sink with hot water, poured a little clorox bleach into it for a few minutes, filled it with cold water, rinsed, and then put the foodsaver bags in for ~20 minutes -- the water temp was still cool so I emptied it, filled it with cooler tap water, then filled poured ice cubes into the mix. They've been in the ice water for about a half hour now, gonna let them stay in for another 20 minutes or so then space the 9 bags from 3 butts in different spots in my freezer. Then I'm going to repeat the process with the next 3 butts as soon as they're ready (I'm guessing another hour in the cooker).